Chile Salsa Guajillo Recipe

Low Carb Guajillo Chile Chicken in Cream Sauce

WEBJan 2, 2015 · Simmer until the sauce is reduced by at least half and has thickened, about 10 minutes. Remove the guajillo and discard. Taste …

Rating: 5/5(2)
1. Salt and pepper the chicken breast and rub all over with paprika.
2. Repeat on the other side.
3. Heat olive oil until very hot in a large, heavy pan.
4. Add chicken breasts in to the pan, just 2 at a time - don't crowd.

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Guajillo Chile Salsa Pati Jinich

WEBMar 12, 2016 · Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt …

1. Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
2. Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
3. Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.

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Keto Green Chile Sauce Step Away From The Carbs

WEBSep 21, 2020 · Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground …

1. Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground cumin. Blend until smooth.
2. Transfer the mixture to a saucepan and add the chicken broth. Bring to a boil and then reduce to a medium simmer for 5 minutes. Stir in the sour cream.
3. Taste for seasoning and add salt and pepper to taste. If the sauce is too hot, add a little extra sour cream.
4. Let cool then store in the fridge (covered) until required.

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